Baked camembert


  • 1280g strong bread flour
  • 128g Macphie Softie®
  • 50g fresh yeast
  • 700g water
  • 1 large camembert
  • Smoked paprika
  • Green pesto


  1. Add the bread flour, Macphie Softie®, yeast and water into a mixing bowl with a dough hook or spiral and mix on a medium speed for 10-15 minutes, until the dough has reached 27°C.

  2. Divide the dough into 3: with one part, knead in smoked paprika, with the second knead in green pesto and leave the third plain.

  3. Divide into 40g balls and roll.

  4. Place the camembert, in a lined case and randomly build the bread rolls around the outside on a lined tray.

  5. Remove the cheese and the case.

  6. Prove the bread at 40°C/85% relative humidity for 40-45 minutes.

  7. Once proved, place the camembert in the centre and bake at 230°C for 10-15 minutes.